The chicken liver pate with orange jelly
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Very tender and tasty pate with a citrus jelly (jelly can be done with any other fruit or berries, for example: with pomegranate juice, cranberries, cranberry). I will now always do it this way! recipe source: Julia (laperla_foto, LJ) + I
Ingredients for The chicken liver pate with orange jelly
- Chicken liver - 450 g
- Butter - 125 g
- Onion - 1 piece
- Salt - 0.5 tsp.
- Thyme - 1/4 tsp
- Nutmeg - 1/8 tsp.
- Black pepper - 1/8 tsp.
- Brandy - 4 tbsp
- Orange juice - 150 ml
- Sugar - 0.5 tsp.
- Gelatin - 1 tsp.
Step by step instruction of cooking The chicken liver pate with orange jelly
Liver wash, dry on a kitchen towel.
Melt 15 g butter in a frying pan over medium heat.
Put the finely chopped onions and saute 1 minute, stirring frequently.
Increase the heat. Add the liver, salt, thyme, nutmeg and pepper.
Simmer, stirring occasionally, 5-7 minutes.
Pour in the brandy and simmer for another 30 seconds.
Mix the resulting mixture in a blender.
Gradually, without turning off the mechanism, add the butter.
Put the pate in a bowl (form) and refrigerate for 6 hours.
Pour gelatin with cold orange juice, leave for 10 minutes.
Heat, with constant stirring, until dissolved gelatin.
To boil not to bring. Add sugar, stir, cool.
Pour the cooled surface of the cooled pate with orange jelly,
Put in the refrigerator until fully cured.
Out of this number ingredients I got two treats.